Chicken Thighs with Olives and Chickpeas
Chicken Thighs with Olives and Chickpeas



  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 8 whole chicken thighs
  • Handful of green olives
  • 1 chopped onion
  • 400g tin of chopped tomatoes
  • 2 crushed garlic cloves
  • Dash of red wine vinegar
  • 2 x 400g tins of chickpeas, drained
  • Chopped parsley
  • Preheat the oven to 220C. Rub the chicken with 2 tbsp of olive oil and the paprika, then roast skin-side up in a roasting tin with the olives for 35 mins. Meanwhile, gently fry the onion and garlic for 10 mins in the remaining oil, then add the tomatoes and vinegar, season well and cook to reduce a little. Tip in the chickpeas, cook for 3 mins, then stir in the parsley.
  • Spoon a bit of the roasting juices into the chickpea sauce. Serve the chickpeas and olives in shallow bowls, topped with a crispy chicken thigh - perfect!
40 mins
4 serving

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